Wash and trim the zucchini, then dice them into approximately 1-centimeter cubes. Finely chop the chives and set aside.
In a skillet, heat a drizzle of olive oil with the clove of garlic. Add the zucchini and cook over high heat for 5–6 minutes, adding a ladle of fish stock.
Once the stock has absorbed, add the shrimp and cook for another 5 minutes.
Stir in the chopped chives, reserving a small amount for garnish. Turn off the heat, remove and discard the garlic clove, and keep the mixture warm.
In a separate, wide pan or saucier, heat a drizzle of olive oil and add the chopped onion. Add a ladle of fish stock to gently sweat the onion.
Add the rice and toast it for 1–2 minutes until translucent around the edges.
Pour in the white wine and let it evaporate completely.
Begin adding the simmering fish stock one ladle at a time, stirring frequently and only adding more liquid once the previous ladle has been absorbed. Continue until the rice is nearly cooked al dente.
Toward the end of the cooking time, stir the prepared zucchini and shrimp into the risotto.
Finish cooking until the rice is tender with a slight bite to the center and the ingredients are well incorporated. Taste and adjust with salt as needed.
Plate the risotto, garnish with the reserved chopped chives, and serve piping hot.
